- Servings: about 50 cookies
Ingredients:
| 5½ cups | Flour |
| 1 tsp | Cinnamon |
| 1 tsp | Cloves |
| 1 tsp | Nutmeg |
| 1 tsp | Baking Soda |
| ½ tsp | Salt |
| ½ cup | Solid Shortening |
| 1 cup | Packed Brown Sugar |
| 2 cups | Light Molasses |
| 1 cup | Burgundy Dry Red Wine, coffee or whiskey can be substituted |
| 2 cups | Chopped Walnuts or Pecans |
Directions:
Preheat oven to 350 degrees. Stir together flour, spices, soda and salt then set aside. In large bowl combine shortening, brown sugar, molasses, and wine. Add dry ingredients and blend well. Fold in nut meats. Chill dough 3-4 hours. (Dough should be a little sticky. Chilling helps to tighten it up.)
Roll out dough about 1/2 inch thick on a flour-dusted board or pastry cloth. Cut into desired shapes with a knife or cutter dipped in flour. Bake on ungreased cookie sheet at 350 degrees about 14 minutes.
Helpful Tips:
Add just enough flour to make the dough easy to manage without sticking. Too much flour will give you a dry cookie. These cookies age well in an airtight container. Especially good after 1 week. This is an old recipe that goes back several generations.
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